低GI荞麦玉米面条配方优化及品质研究

Formula Optimization and Quality Study of Low-GI Buckwheat-Corn Noodles

摘要: 为满足高血糖人群对低升糖指数主食的需求，以荞麦粉、玉米粉和小麦粉为主要原料制作杂粮面条。通过单因素试验考察荞麦粉、玉米粉、食盐和水添加量对面条感官评分、断条率和蒸煮损失率的影响；在此基础上采用L₉(3⁴)正交试验优化配方，并通过体外模拟消化试验测定面条中快速消化淀粉、慢速消化淀粉和抗性淀粉含量及预估血糖生成指数(eGI)。结果表明：以混合粉总质量100 g计，最佳配方为荞麦粉10 g、玉米粉15 g、食盐1.0 g、水添加量50%；该配方面条感官评分94.7分，断条率为0，蒸煮损失率4.21%，淀粉体外消化测定eGI为48.3，属于低GI食物。荞麦粉与玉米粉复配可改善面条的营养结构与蒸煮品质，所制面条感官良好、餐后血糖反应低，可为低GI主食开发和糖尿病患者膳食选择提供参考。

Abstract: To meet the demand of people with hyperglycemia for low-GI staple foods, composite noodles were prepared with buckwheat flour, corn flour and wheat flour as the main raw materials. Single-factor experiments were conducted to investigate the effects of the additions of buckwheat flour, corn flour, salt and water, and an L₉(3⁴) orthogonal experiment was then carried out using sensory score, broken rate and cooking loss rate as indicators, while the contents of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) in the noodles and the estimated glycemic index (eGI) of the noodles were determined by an in vitro simulated digestion test. The optimal formula, based on 100 g of mixed flour, consisted of 10 g of buckwheat flour, 15 g of corn flour, 1.0 g of salt and a water addition of 50%. The noodles achieved a sensory score of 94.7, a broken rate of 0, a cooking loss rate of 4.21% and an eGI of 48.3, indicating a low-GI food. Compositing buckwheat flour with maize flour can improve the nutritional composition and cooking quality of noodles. The resultant noodles exhibit favorable sensory attributes and low postprandial glycemic response, which can provide a reference for the development of low-GI staple foods and dietary options for individuals with diabetes.